Fall Special Recipe

Preheat and prepare squash

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it.

In a large bowl combine 4 cups cubed butternut squash with 2 tbs olive oil, 1 tbs maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 3/4 tsp salt and 1/2 tsp black pepper. Toss until the squash is evenly coated.

Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces for even roasting. Roast for 20 minutes, then toss or flip pieces and roast 10–12 minutes more until tender and edges are caramelized. Total roasting time ~30–32 minutes depending on cube size.

During the last 6–8 minutes of roasting, scatter the 1 cup thinly sliced Granny Smith apple on the baking sheet (or on a separate sheet) with a light drizzle (about 1 tsp) of olive oil to warm slightly without losing too much crispness. Roast until apples are warmed and just beginning to soften, 6–8 minutes. Remove both from oven and let cool at room temperature for 8–10 minutes.

While squash roasts, make the dressing. In a small bowl or jar combine 3 tbs apple cider vinegar, 1 tsp maple syrup, 1 tsp Dijon mustard and 1 tbsp finely minced shallot. Whisk or shake to combine.

Slowly whisk in 4 tbs extra-virgin olive oil until emulsified (or shake vigorously in a lidded jar). Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1/2 tbs more maple syrup if you prefer sweeter, or another 1/2 tbs vinegar for brighter acidity.

Place 6 cups mixed baby greens in a large shallow salad bowl or divide among 4 plates.

Arrange the roasted butternut squash and warmed apple slices over the greens.

Scatter 3/4 cup toasted chopped pecans and 1/2 cup dried cranberries over the salad.

Crumble 1/2 cup goat cheese or feta over the top.

Drizzle the cider vinaigrette evenly over the salads — start with about half the dressing, toss gently, then add more to taste (you will likely use most of it).

Season with a small pinch of flaky salt and an extra grind of black pepper if desired. Serve immediately while squash is slightly warm so greens wilt gently and flavors meld.